Roast Beef (Kayanoya Restaurant Head Chef's Recipe)

Why not impress your guests with homemade roast beef, perfect for holidays and special events? While it does require some preparation the day before, it’s easier to make than you might think! Chef Ozaki from "Kayanoya Restaurant" has shared his recipe for Japanese-style roast beef, made with Kayanoya Original Stock Powder. Give it a try!

Chef Ozaki, Share Your Delicious Recipe with Us!

Chef Ozaki of "Kayanoya Restaurant" is always showcasing his culinary skills at the restaurant, but he also hosts cooking classes where he enjoys creating dishes with guests. One of the most popular recipes from these classes is his roast beef. Guests are often amazed, exclaiming, “I can’t believe it’s this easy to make!”

The Key to Perfect Flavor: Bring the Beef to Room Temperature

Bringing the beef to room temperature ensures that the center and surface are at an even temperature, allowing for more uniform cooking. Be sure to take the beef out of the fridge 1 to 1.5 hours beforehand. While it’s natural to be cautious about overcooking and wanting to preserve the redness, don’t hesitate to sear all four sides thoroughly, flipping the beef as needed.

Wrap the beef tightly in aluminum foil. The residual heat will gently cook it to perfection.

Create a Flavorful Marinade Using the Same Pan and Kayanoya Original Dashi Stock Powder

A key to making a delicious marinade is to use the same pan without washing it after searing the beef. This ensures you capture all the rich umami from the beef for maximum flavor.

Let It Rest Overnight in a Storage Bag

It's perfectly fine to put the beef into the warm marinade. The heat from the marinade will continue to cook the beef gently. Using a storage bag is very convenient, as it allows you to marinate the beef with just a small amount of marinade. Simply let it rest overnight to allow the flavors to blend. That’s all the preparation you need to do the day before!

Impress with Homemade Japanese-Style Roast Beef

Roast beef prepared without red wine or butter, using only dashi and soy sauce, offers a light yet flavorful way to savor the rich umami of beef. It’s delicious served over rice as a roast beef bowl. For an extra touch, try pairing it with yuzu kosho or wasabi. This dish is sure to become a standout on your table!

More from: Double-Aging Soy Sauce Original Dashi

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Ingredients

2–3 Servings

2 pieces (8.8 oz each) beef block (sirloin or round)
1 onion
1 clove garlic
[A] 1 packet Kayanoya Original Dashi Stock Powder
[A] 1 1/4 cups water
[B] 2/5 cup Kayanoya Double-Aging Soy Sauce
[B] 2/5 cup mirin
[B] 5 tbsp sake
[B] A pinch salt and pepper

Directions

Thinly slice the onion and garlic. Rub salt and pepper onto the beef and let it rest at room temperature for about 1 hour.
In a pot, add [A] and simmer over medium heat for 2–3 minutes. Remove the dashi packet.
In a frying pan, sear all four sides of the beef from Step 1 until browned. Reduce the heat to low, cover with a lid, and cook for an additional 7 minutes.
Remove the beef, wrap it in aluminum foil, and let it rest for 10–15 minutes to finish cooking with residual heat.
If red juices come out when pierced with a skewer, heat further as needed.
In the same frying pan, with the remaining beef juices, add the sliced onion and garlic and sauté until fragrant. Add the prepared broth from Step 2 and [B], then bring it to a boil.
Place the beef and the sauce from Step 5 in a storage bag, seal tightly, and refrigerate overnight to allow the flavors to soak in.